13 Giant Crumble Cookie Copycat Recipes

I still remember the sheer delight of my childhood afternoons spent in Grandma’s kitchen, where she’d whip up oversized chocolate chip cookies that dwarfed our saucers. Those warm, gooey giants were the highlight of every family gathering—crispy edges giving way to a molten center, often shared straight from the baking sheet with a scoop of vanilla ice cream. They weren’t just treats; they were hugs in cookie form, sparking my lifelong love for baking massive, indulgent sweets.

Fast forward to last month, when I dove headfirst into a kitchen experiment marathon, obsessed with recreating the hype around Crumble Cookies’ giant crumble-topped masterpieces. After devouring one at a local pop-up (hello, mind-blowing Peanut Butter Cup!), I couldn’t resist reverse-engineering their flavors at home. Trial after trial—tweaking dough ratios, testing mix-ins, and perfecting that signature crumble crunch—I nailed copycat versions that rival the originals, all without the bakery price tag.

In today’s fast-paced world, these giant cookies are pure nostalgia therapy: perfect for stress-baking, gifting, or solo indulgence. They’re customizable, forgiving for beginners, and deliver that “wow” factor every time. Ready to crumble? Let’s dive in!

Classic Chocolate Chip Giant Crumble Cookie

This timeless copycat channels the original Crumble magic with semisweet chips, a buttery dough, and a streusel-like crumble topping for extra texture. Ingredients (makes one 6-inch giant cookie): 1/2 cup unsalted butter (softened), 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 egg yolk, 1 tsp vanilla extract, 3/4 cup flour, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup semisweet chocolate chips, Crumble topping: 2 tbsp flour, 1 tbsp brown sugar, 1 tbsp butter (cold, cubed).
Mix butter and sugars until fluffy, add yolk and vanilla, then fold in dry ingredients and chips. Press dough into a parchment-lined 6-inch cast iron skillet or oven-safe dish. For crumble, rub flour, sugar, and butter into coarse crumbs; sprinkle over dough. Bake at 350°F for 18-22 minutes until edges are golden and center is soft. Benefits: Gooey center with crispy edges and crunch—ideal for sharing, gluten-free adaptable, and a crowd-pleasing starter recipe.

Peanut Butter Cup Giant Crumble Cookie

Loaded with chopped Reese’s cups and peanut butter swirls, this copycat delivers nutty bliss. Ingredients: 1/2 cup butter (softened), 1/4 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup peanut butter, 1 egg yolk, 1 tsp vanilla, 3/4 cup flour, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup chopped peanut butter cups. Crumble: 2 tbsp flour, 1 tbsp brown sugar, 1 tbsp peanut butter, 1 tbsp butter.
Cream butter, sugars, and peanut butter; add yolk and vanilla, then dry ingredients and candies. Press into skillet. Mix crumble and top dough. Bake 350°F for 20-24 minutes. Benefits: Protein-packed from peanuts, intensely flavorful, and freezer-friendly for impromptu treats.

Oreo Overload Giant Crumble Cookie

Oreo chunks in the dough and crushed on top mimic Crumble’s cookie monster dreams. Ingredients: 1/2 cup butter, 1/4 cup each brown and granulated sugar, 1 egg yolk, 1 tsp vanilla, 3/4 cup flour, 1/4 tsp baking soda, 1/4 tsp salt, 8 crushed Oreos, 1/4 cup white chocolate chips. Crumble: 2 tbsp crushed Oreos, 2 tbsp flour, 1 tbsp sugar, 1 tbsp butter.
Combine wet ingredients, fold in dry and Oreos/chips. Press into skillet; top with crumble. Bake 350°F 19-23 minutes. Benefits: Ultimate texture contrast—chewy, crunchy, creamy—for cookie lovers seeking decadence without guilt (portion-controlled giant size!).

Pink Sugar Strawberry Giant Crumble Cookie

A playful strawberry cake batter vibe with white chocolate and cake mix crumble. Ingredients: 1/2 cup butter, 1/4 cup each sugar, 1 egg yolk, 1 tsp strawberry extract, pink food coloring, 3/4 cup flour, 1/4 tsp baking powder, 1/4 tsp salt, 1/2 cup white chocolate chips, 2 tbsp strawberry cake mix. Crumble: 2 tbsp cake mix, 2 tbsp flour, 1 tbsp sugar, 1 tbsp butter.
Mix batter pink and stud with chips/cake mix. Skillet-press, crumble-top, bake 350°F 18-22 minutes. Benefits: Fun, festive colors; antioxidants from strawberries; lighter than chocolate-heavy options.

Chocolate Cake Batter Giant Crumble Cookie

Rich cocoa dough with sprinkles and cake batter crumble for birthday-in-a-bite. Ingredients: 1/2 cup butter, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup cocoa powder, 1 egg yolk, 1 tsp vanilla, 3/4 cup flour, 1/4 tsp baking soda, 1/4 tsp salt, 1/3 cup chocolate chips, sprinkles. Crumble: 2 tbsp vanilla cake mix, 2 tbsp flour, 1 tbsp butter.
Blend cocoa into creamed sugars/butter; add rest. Top with crumble. Bake 350°F 20-24 minutes. Benefits: Fudgy satisfaction like eating batter safely; mood-boosting sprinkles; vegan butter swap possible.

Lemon Bliss Giant Crumble Cookie

Zesty lemon curd filling under buttery crumble—bright and tangy copycat. Ingredients: 1/2 cup butter, 1/4 cup each sugar, 1 egg yolk, zest/juice of 1 lemon, 3/4 cup flour, 1/4 tsp baking powder, 1/4 tsp salt, 2 tbsp lemon curd. Crumble: 2 tbsp flour, 1 tbsp sugar, 1 tbsp butter, lemon zest.
Dough in, dollop curd, crumble over. Bake 350°F 17-21 minutes. Benefits: Vitamin C boost; refreshing contrast to sweets; elegant for brunches.

Snickerdoodle Spice Giant Crumble Cookie

Cinnamon-sugar dough with cream of tartar crumble for chewy warmth. Ingredients: 1/2 cup butter, 1/4 cup each sugar, 1 egg yolk, 1 tsp vanilla, 3/4 cup flour, 1/4 tsp cream of tartar, 1/4 tsp baking soda, 1 tsp cinnamon, 1/4 tsp salt. Crumble: 2 tbsp sugar, 1 tsp cinnamon, 2 tbsp butter.
Mix spiced dough, press, cinnamon crumble top. Bake 350°F 19-23 minutes. Benefits: Digestive-friendly spices; cozy fall vibes; low-cal tweaks easy.

Matcha Green Tea Giant Crumble Cookie

Earthy matcha with white chocolate—healthy-ish gourmet twist. Ingredients: 1/2 cup butter, 1/4 cup each sugar, 1 tbsp matcha powder, 1 egg yolk, 1 tsp vanilla, 3/4 cup flour, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup white chocolate. Crumble: 2 tbsp flour, 1 tsp matcha, 1 tbsp sugar, 1 tbsp butter.
Green dough with chips, matcha crumble. Bake 350°F 18-22 minutes. Benefits: Antioxidant-rich; unique flavor profile; energizing alternative to coffee.

Salted Caramel Giant Crumble Cookie

Caramel swirls and sea salt flakes for sweet-salty perfection. Ingredients: 1/2 cup butter, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 egg yolk, 1 tsp vanilla, 3/4 cup flour, 1/4 tsp baking soda, 1/4 tsp salt, 1/4 cup caramel bits. Crumble: 2 tbsp brown sugar, 2 tbsp flour, 1 tbsp butter, sea salt.
Fold caramel in dough, salty crumble top. Bake 350°F 20-24 minutes. Benefits: Balances flavors masterfully; indulgent yet sophisticated; great with coffee.

Blueberry Cheesecake Giant Crumble Cookie

Cream cheese swirl and blueberries under graham crumble. Ingredients: 1/2 cup butter, 1/4 cup each sugar, 1 egg yolk, 1 tsp vanilla, 3/4 cup flour, 1/4 tsp baking soda, 1/4 tsp salt, 1/3 cup blueberries, 2 tbsp cream cheese. Crumble: 2 tbsp crushed graham, 2 tbsp flour, 1 tbsp butter.
Swirl cheese/berries into dough, graham crumble. Bake 350°F 19-23 minutes. Benefits: Probiotic perks from cheese; fruity antioxidants; cheesecake fix minus oven time.

Red Velvet Giant Crumble Cookie

Cocoa-red dough with cream cheese frosting crumble. Ingredients: 1/2 cup butter, 1/4 cup each sugar, 1 tbsp cocoa, red food coloring, 1 egg yolk, 1 tsp vanilla, 3/4 cup flour, 1/4 tsp baking soda, 1/4 tsp salt, white chocolate chips. Crumble: 2 tbsp cream cheese, 2 tbsp powdered sugar, 1 tbsp flour.
Red batter with chips, cheesecake crumble. Bake 350°F 18-22 minutes. Benefits: Iconic color pop; festive for holidays; velvety texture delight.

Funfetti Birthday Giant Crumble Cookie

Rainbow sprinkles galore with vanilla bean crumble. Ingredients: 1/2 cup butter, 1/4 cup each sugar, 1 egg yolk, 1 tsp vanilla bean paste, 3/4 cup flour, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup sprinkles. Crumble: 2 tbsp flour, 1 tbsp sugar, 1 tbsp butter, extra sprinkles.
Sprinkle-packed dough, festive crumble. Bake 350°F 17-21 minutes. Benefits: Joy-sparking colors; celebration-ready; kid (and adult) approved.

Mocha Madness Giant Crumble Cookie

Coffee-infused with espresso crumble for caffeine kick. Ingredients: 1/2 cup butter, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 tbsp instant coffee, 1 egg yolk, 1 tsp vanilla, 3/4 cup flour, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup chocolate chips. Crumble: 2 tbsp flour, 1 tsp espresso powder, 1 tbsp sugar, 1 tbsp butter.
Mix coffee into dough, espresso crumble top. Bake 350°F 20-24 minutes. Benefits: Wake-up treat; bold flavors; pairs perfectly with milk.

These giant crumble cookie copycats are your ticket to bakery-level bliss at home—grab your skillet, preheat that oven, and treat yourself or loved ones to a batch today. Which flavor will you conquer first? Tag me in your bakes; I can’t wait to see the crumbles!